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Restaurant offering high gastronomy cuisine in Paris.
Bruno Turbot was left at Hotel Negresco in Nice on haute cuisine cuisine. Surprise, it is in the heart of the 17 th arrondissement that we find it. Bavaria jelly nut, Anna apple; odawara gambas au broth; supreme stuffed poultry, mushroom simmered of the moment; calf's rib, macaroni with cream cream (for 2 persons): The register change is net with a rustic, typically bistrotière kitchen and it is in their cooking dish that most dishes will arrive. We play a little bit between the tables but the main one is there, namely taste and quality products, all in a neighborhood atmosphere, good child and user friendly.
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Members' reviews on XVII SUR VIN
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Nous y avons mangé un midi, l’ambiance était chaleureuse et calme. La scénographie des lieux a été travaillée et c’est très appréciable.
On s’est régalé et l’accueil était chaleureux !
Ve lo stra consigliamo
Davvero ottimo
Una bella esperienza e rilassante location.